May 24, 2016
Much of my cuisine is inspired by my own family history, my travels and experiences. One of my favorite places to visit is Southern California and Baja in Mexico. The fish tacos I have eaten at various stalls, restaurants, food carts and even cooked on the beaches inspired this rub for flakey white fish, which I use all the time.
- 4 teaspoons chili powder, preferably made with ancho chilies
- 2 Tablespoons fresh lime juice
- 2 Tablespoons extra-virgin olive oil
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 2 pounds mahi-mahi (dorado) or Pacific halibut, 1/2-3/4 inch thick, skinned and cut into 4 portions
To prepare fish: Combine chili powder, lime juice, oil, cumin, onion powder, garlic powder, salt and pepper in a small bowl. Rub adobo rub all over fish. Let stand 20 to 30 minutes (minimum) for the fish to absorb the flavor.
Preheat grill to medium-high.
Oil the grill rack or use a grilling basket. Grill the fish until it is cooked through and easily flakes with a fork, 3 to 5 minutes per side. Transfer the fish to a platter and separate into large chunks.
You can serve this fish as part of a fish tacos recipe with coleslaw and warm flour taco shells.